Chicken Cutlet
Ingredients:
- Chicken breast: 250g (boiled and shredded)
- Onion: 1 small (finely chopped)
- Garlic: 2 cloves (minced)
- Green chilies: 1-2 (chopped, optional)
- Carrot: 1 small (grated, optional)
- Potato: 1 medium (boiled and mashed)
- Bread crumbs: 1 cup
- Eggs: 1 (beaten)
- Flour: 2 tbsp (for coating)
- Salt: To taste
- Black pepper: 1/2 tsp
- Chili powder: 1/2 tsp (optional)
- Turmeric powder: 1/4 tsp (optional)
- Oil: For frying
Instructions:
1. Prepare the Filling:
- Heat oil in a pan and sauté chopped onion, garlic, and green chilies until soft.
- Add the grated carrot (if using) and cook for 2-3 minutes until tender.
- Add the shredded chicken, boiled and mashed potato, salt, black pepper, chili powder, and turmeric powder.
- Mix everything together and cook for a few more minutes to combine.
- Let the mixture cool slightly, then shape it into small balls or patties, depending on your preference.
2. Coat the Cutlets:
- Place the flour in one bowl, beaten egg in another, and bread crumbs in a third.
- Dip each patty or ball first into the flour, then the egg, and finally coat it in the bread crumbs. Press gently to ensure the breadcrumbs stick well.
3. Fry the Cutlets:
- Heat oil in a deep pan over medium heat for frying.
- Carefully drop the coated cutlets into the hot oil and fry until golden brown and crispy on both sides (about 3-4 minutes per side).
- Remove the cutlets and drain on paper towels to remove excess oil.
4. Serve:
- Serve the chicken cutlets hot with ketchup, chili sauce, or a side of salad.
Tip: You can add spices like cinnamon, cumin, or coriander powder to the filling for extra flavor. If you prefer a healthier option, you can bake the cutlets in the oven at 180°C (350°F) for about 20-25 minutes instead of frying.